Prep 10 mins
Cook 5 mins
Sumac is a lemony-tasting spice used in the Middle East. If you can't access it locally, it can be ordered online from sources like Penzey's. Ricotta salata is a salted, aged ricotta cheese, available at better supermarkets and at specialty foods stores and Italian markets. A Bon Appetit recipe.
- 1 1⁄2 lbs sugar snap peas, trimmed, stringed, cut in half on diagonal
- kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice (or more to taste)
- 1 teaspoon white wine vinegar
- 1⁄2 teaspoon sumac, plus more (to garnish)
- 1 bunch radish, trimmed, thinly sliced (about 6 ounces)
- 4 ounces ricotta salata or 4 ounces feta, crumbled
- fresh ground black pepper
- 2 tablespoons coarsely chopped of fresh mint
- Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
- Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.
- Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.